I make mine with mustard, a little mayo, a few dashes of worcestershire sauce (not too much or it will turn the yolks brown) and some sweet
pickle relish juice, dash of tabasco, salt and pepper.
Not exact matches
While it would typically use
pickle relish and lemon
juice, I decided to keep my variation low in histamine, using chopped cucumber in place of the
relish and omitting the citrus altogether.
cans tuna, packed in water, drained 1/3 cup mayonnaise 2 tbsp
pickle relish 1 tsp mustard 1 tsp fresh squeezed lemon
juice salt and pepper, to taste 1 tomato, sliced 1 red onion, peeled and sliced 2 slices Natural & Kosher chipotle meunster cheese
Sometimes I just use the
juice of the sweet
pickle relish if people don't like the texture of the
relish in their eggs and sometimes I add some of the
relish with the
juice, which is how my family likes them.
For the Potato Salad 2 pounds small white potatoes, diced Salt 3 - 4 tablespoons grated onion or minced onion and its
juice 1 clove garlic, grated or pasted 2 tablespoons white wine vinegar 3 tablespoons Fabanaise, aquafaba chickpea spread or mayonnaise 2 round tablespoons Dijon mustard 1 scant tablespoon extra-virgin olive oil (EVOO) 2 teaspoons Worcestershire sauce 2 round tablespoons
pickle relish 2 tablespoons small capers in brine, drained 3 store - bought hard - boiled eggs 2 tablespoons chopped thyme Bibb lettuce leaves, to serve Thinly sliced cornichons and minced parsley, to serve For the Asparagus 1 bundle asparagus, trimmed of tough ends Salt 1 lemon, half thinly sliced 2 tablespoons butter
1 cup raw sunflower seeds (I could only find roasted, so I used them and it was delish) 1 cup raw almonds 1/8 cup lemon
juice 1 teaspoon kelp or dulse 1 teaspoon sea salt 1/4 of an onion, processed to yield 1/4 cup finely chopped approximately 2 - 3 stalks celery processed to yield 1/2 cup finely chopped small handful of parsley processed to yield 1/2 cup finely chopped optional: 2 teaspoons sweet
pickle relish or to taste
ingredients POTATO SKINS: 6 Idaho potatoes (scrubbed) 3 tablespoons olive oil (divided) Kosher salt and freshly ground black pepper (to taste) BEEF CHILI: 2 tablespoons olive oil 1 yellow onion (peeled, small dice) 1 pound ground beef 2 large Chipotle chiles (in adobo sauce, finely chopped) 3 cloves garlic (peeled) 1 tablespoon chili powder 1 teaspoon cumin seeds 1/2 teaspoon ground coriander 1 (15 - ounce) can fire roasted tomatoes (diced) 1 (12 - ounce) bottle Mexican dark beer 1 cup beef stock 1 (4 - ounce) can green chiles (diced) Kosher salt and freshly ground black pepper (to taste) QUESO: 2 tablespoons unsalted butter 1 small yellow onion (peeled, diced) 1 Serrano chile (seeded, diced) 1 jalapeno pepper (seeded, diced) 2 cloves garlic (peeled, minced) 2 tablespoons all - purpose flour 1 and 1/2 cups milk 3 cups cheddar cheese (grated) 3 cups Monterey Jack (grated) 1 cup canned tomatoes (diced, strained) 1/2 cup sour cream Kosher salt and freshly ground black pepper (to taste) PICO DE GALLO: 3 plum tomatoes (finely diced) 1 small white onion (peeled, finely diced) 1 small jalapeno (seeded, finely diced) 1 lime (
juiced) 1/4 cup cilantro (chopped) Kosher salt (to taste) MIXED OLIVE
RELISH: 2 cups mixed olives (pitted, minced) 1/2 cup
pickled jalapeno pepper (minced) 1 lime (
juiced) 1/4 cup olive oil Kosher salt (to taste) TO ASSEMBLE: 1/2 head iceberg lettuce (shredded) 1 avocado (pitted, chopped)
Tartar sauce Ingredients 1 cup mayonnaise 1 tablespoon sweet
pickle relish 1 tablespoon minced onion 2 tablespoons lemon
juice 1 tablespoon Dijon mustard salt and pepper to taste
also maybe a little chopped celery.and a teaspoon of
pickle relish... and a tsp of lemon
juice... and here is the kicker... one can of tuna in oil... drain the oil... I just like its flavor better then the tuna in water... and serve on SOURDOUGH TOAST... it is absolutely deeeeeee lishous... This was served to me 50 years ago while visiteng a friend by her mother... I have made it ever since...
In a large bowl, blend together the onion, mayo, mustard,
pickle relish, lemon
juice and chipotle.
Ingredients: 1 cup vegan mayonnaise 1 medium sized tomato 2 TBSP sweet
pickle relish 1 tsp finely diced onion 1 garlic clove, minced 1/2 teaspoon lemon
juice 1/4 teaspoon Wright's salt, Himalayan Salt, Real Salt, or Celtic Sea Salt 1/4 teaspoon ground black pepper 1/8 teaspoon paprika Instructions: All all ingredients to a blender, and mix together... Read More»
If you are allergic to yeast, you must avoid all foods that contain yeast or molds... • Brewer's yeast • Breads, pastries and other raised bakery goods • Cheeses and prepared foods that contain cheese • Milk, buttermilk, sour cream, and sour milk products (some individuals tolerate fruit - free, sugar - free yogurt) • Condiments, sauces and vinegar - containing foods (mustard, ketchup, monosodium glutamate; steak, barbecue, chili, shrimp and soy sauces;
pickles,
pickled vegetables,
relishes, green olives, sauerkraut, horseradish, mince meat and tamari; vinegar and vinegar - containing foods such as mayonnaise and salad dressing) • Malt products (malted milk drinks, cereals and candy) • Processed and smoked meats (sausages, hot dogs, corned beef, pastrami, smoked fish) • Mushrooms and other edible fungi • Peanuts and pistachios • Dried and candied fruit • Melons (watermelon, honeydew and cantaloupe are prone to being contaminated with mold) • Fruit
juices (canned, bottled or frozen) • Fermented beverages (alcohol, root beer and cider) • Coffee and tea • Leftovers